How to fry sweet potato stems

Children who grew up in the countryside will definitely not forget the taste of stir-fried sweet potato stalks. The taste of sweet taro stalks is similar to that of water spinach. Sweet taro stalks stir-fried with chili and garlic are spicy and refreshing and go well with rice. Nowadays, it is a rare good thing to get some sweet potato stalks. It is very pleasant to fry them and enjoy them with the whole family. So, how to fry sweet potato stalks? Let’s take a look below.

Ingredients: Sweet potato stalks

Seasoning: oil, salt, vinegar, oyster sauce, minced garlic, red pepper shreds

1. Pick the sweet potato stalks and pinch one end to remove the outermost silky skin.

2. Cut into small pieces

3. Add oil to the pan and sauté minced garlic and red pepper.

4. Add a little vinegar, salt and oyster sauce and stir-fry for 1 minute before serving.

How to pickle sweet potato stems

Sweet potato stalk pickling method 1

1. When pickling sweet potato stalks, you can prepare five kilograms of fresh sweet potato stalks and five hundred grams of table salt. Remove the leaves of the sweet potato stalks, and it is best to choose fresher and tenderer stalks.

2. Wash the prepared sweet potato stalks with clean water, remove the moisture, cut them into small pieces, add table salt and mix well. After marinating for half an hour, put them into a sealable bottle and marinate them in a cool place. It will be ready after a month. After taking them out, add some sesame oil to season them and they can be eaten directly.

Sweet potato stalk pickling method 2

1. When pickling sweet potato stalks, you can also prepare an appropriate amount of fresh sweet potato stalks, white vinegar and sugar, and also prepare an appropriate amount of chili peppers, peppercorns and edible salt.

2. Wash the sweet potato stalks, cut them into sections and blanch them in a pot. Take them out and cool them down in cold water. After removing the water, add white vinegar, table salt and minced garlic to season and marinate. After half an hour, put oil in a wok, add chili and Sichuan pepper to fry out the aroma, then pour the hot oil directly on the marinated sweet potato stalks. After mixing well, you can eat it, and it will taste especially good.